It takes skill and commitment to make overachievement appear so
effortless. The interior is a study in understated chic,
contrasting original brick feature walls and warm timber floors
with a colourful, ultra-modern ceiling feature. Service is quietly
confident, with staff well versed in both food and the smart wine
list. In addition to market fish, there might be a few specials if
kitchen staff have been on one of their fishing trips to
Mooloolaba. Never-fresher trevally comes pan-fried with a
scattering of capers, fresh orange and watercress purée - just
enough of the salty-sweet combination to let the fish's flavour
prevail. Lamb shoulder is just as accomplished, with earthy, smoked
eggplant and rustic roast baby carrots drizzled in a masterful jus.
The simplicity continues with mandarin parfait topped with Bee One
Third honeycomb and adorned with tiny basil leaves - plucked from
the restaurant's own herb garden, naturally.